Jamaican Recipe - Rice Porridge (Vegan)

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Rice Porridge is a delicious breakfast dish that adds another use for rice, which is a staple in almost every Jamaican diet.

I have decided to share a recipe that I perfected over the holidays. I was introduced to this meal while working as a Dietetic Assistant in one of the largest hospitals on the island. This was prepared for the patients on the children's ward and I was always excited to sample it. Rice is something that is eaten a lot here in Jamaica but is usually savory. It is not something that is consumed as a breakfast or dessert, but with this recipe, it can be served as both because it is just so yummy. 

I was obsessed with recreating this meal as it was just an ingenious way to use what you had and make a meal with your regular pantry items. Additionally, this rice porridge recipe can be made vegan, by substituting whole milk with coconut milk or any plant-based milk you desire.

Ingredients

• 1/2 cup Rice

• 1 1/2 cups Water

• Milk (Coconut Milk to make it Vegan) 

• Sugar

• Salt

• Dried Orange rind

• Bay leaf

• Cinnamon Leaf

• Cinnamon Powder

• Nutmeg Powder

• Vanilla

• Almond essence

Instructions

1. Boil the water with the leaves and orange rind.

2. When the water begins to boil, remove the seasoning from the water and add the rice to the water.

3. Cook the rice, and continue to stir and add water until the rice is very soft.

4. Add vanilla, almond essence, cinnamon, and nutmeg powders, to the pot.

5. Add the milk, sugar, and salt to taste.

6. Simmer until thick and the custard is able to coat the back of the spoon, cook on low heat to prevent burning and you may add a little cornstarch slurry to thicken. 

This is my own recipe so feel free to adjust as you see fit. Let me know if you tried it how you liked it. Feel free to also send comments or ask questions.